Method of and apparatus for making die stamped pies



'se' giz', 1933. T. M."MEARS 1,926,548

' METHOD OF ANDAPPARATUS FOR MAKI 'NG DIE STAIPED PIE S Filed Jan. 18,: 1932 5 Sheets-Sheet 1 'Illlll'lllll 0 IIIIIIIIIIIIIIIIIIIIIIIII HIllllllllllllllllllllllillll HHH INVENTOR He day/Z M64115 ATTORNEY T. M. MEARS Sept. 12, 1933.

METHOD OF AND APPARATUS FOR MAKING DIE STAMPED PIES Filed Jan. 18, 1932 5 Sheets-Sheet 2 INVEN-TOR Themare J 1. M ers ATTORNEY Sept. 12, 1933. T. M. MEARS 1,926,543 METHOD OF AND APPARATUS FOR MAKING 151E STAMPED PIES v Filed Jan. 18, 1932 5 Sheets-Sheet 3 ATTORNEY Sept. 12, 1933. M, MEARS 1,926,548

METHOD OF AND APPARATUS FOR MAKING DIE STAMPED PIES Filed Jan. 18,. 1932 5 SheetsSheet 4 \I 2 Z 4 4 7 a 6 g 4 \JHHIIHHHHH 1 [HI 75 INVENTOR ATTORNEY T. M. MEARS Sept. 12, 1933.

METHOD OF AND APPARATUS FOR MAKING DIE STAMPED PIES Filed Jan. 18, 1932 5 Sheets-Sheet 5 INVENTOR Tfizmam/Z flzars ATTORNEY it Patented. Sept. 12,1933

METHOD OF Ann APPARATUS FOR D n STAMPED PIES j I v 1,92654 Theodore Mears, Brooklyn, N. Y., assignor to The Tri-Pie Corporation, Brooklyn, Y., a

corporation of Delaware.

Application January 18} 1932.

semi No; 587,237

6 claims. (01. 197-1) Thisinvention relates to an improved'method .of, and apparatus for, making die stamped pies. This applicationis a continuation in part of my former applicationsfl Serial Nos. l 523,254 and January 19, 1932, and of my oopending application Serial No. 573,654 filed Novenibe1' 7,'1931.

1 It has heretofore been standard'practice to a circular pie approximately; ten inches in diam eter, which is thereafter cut into a plurality of pie sectors varying from six to eight innumber constituting a portion of pie of a size suificient to satisfy the appetite of the average diner. After some of the portions of pie have been removed-from the pie plate theexposedcut edges of the; remaining portions tend to cause the pie to. become dry and stale besides exposing the sweetn ieatbontained therein to flies and other insectsso that by the time the final portion is ready to be soldit is frequently so alteredin ap pearance that the customer would not accept it and it becomes, necessary to treat it as wasternatter. It will be obvious that the portions. thus wasted reduce the profits upon the remainder pro rata. Again an individual pie portion made ac: cording to the standard practiceheretofore described must be handled with care as it will break quite readily, such individual pie portions therefore are-not very satisfactory when .usedin basket lunches and thelike. In view of all these diiiiculties it seems surprising that individual pies having the appearance and dimensions of the standard sector of pie-have not been adopted for general use but the cost of production of such pies if made by hand as opposed to the costof hand out sectors of large machine made round. pies makes the proposition an expensive and.

therefore an uneconomic one. 7 i

vQne object of this invention is an individual pie conforming in size, shape, and general appearance'to thein dividual pie portion ofthe former standard practice; whichcan be sold in competition therewith. i 7

'Another object portion fresh and edible for a much longer period of time.

Another object is to improve :the hygienic standard of the individual pie portion.

Another object is to reducethe risk of breakage in handling thus increasing the commercial 7 possibilities thereof.

Another object is an inexpensiveprocessior makingsuch individualpies in order to permit 523,255 filed March 17, 1931, now U. S. Patents 1,841,494 and 1,841 l respectively, patented bake pies in circular pie plates, the product being" is a keep the individualpie j W taken along the line 9- 9 oi Figf fiiooking in the direction of the arrows; i

competition with the individual .pie portions used in standard practice in the prior art.

Another object is an improved machine carrying out the improved process.

Another object is an improved form of multiple unit pie'pla'te', constituting a portion of the die mechanism of said machine In accordance with this invention individual piesconforming in size, shape and general appearance to the pie portions of the former standard practice are made by a die stamping process,

the product being a me having the sweetmeat therein completely housed within a sector or triangular shaped shell of dough, the pie being. thereafter baked in the usual manner.

In thedrawings comprising five sheets of.

sive; Fig, 1 is a twenty-four figuresnumbered Figs. l jto 24 incluq side view. of one form of. machine which maybe employed in the'process of making individual die stamped sector shaped pies.

Fig. 2 is an enlarged side view of the male and female die mechanism or Fig.1 (partly in section and showing some of the parts partially steps of the process. i

Fig. 3 isa plan view of the workingface of one broken away) employed in carrying, out ce ertain .form of upper (male) die looking upward from below the upper die of Fig. 2. Fig.4 is a planview of the pie pan constituting the lower or female die member of Fig. 2, looking downward from above the pie pan of; the latter figure'. f V q Fig. 5 is a detailed sectional view of the flanges of "the; female die taken along lines 5-5 of i Figs, looking in the direction of the arrows,

Fig. 6 is a plan'view'of a dough lining natrix,

said matrix being broken.away.

Fig. 7 is a vertical sectional View of the matrix ing in the direction of the arrows.

ance with the process hereinafter. described": and showing the side wall partiallybroken away.

Fig. 9, isa vertical cross: section ofthepie Fig. 10 is" aplan view of another form of. pie

' pan, female die,,or moldpartially broken away.

'Fig..8"isja perspective view of one form of j individual sector shapedpie produced'in accord- .Fig. 11 is a vertical section thereof takenlal'ong line 11;1l Of Fig. 10 in the'. direction .O f

6r ana ra of: pie

Fig. 13 is a plan view of the working face of an upper (male) die partially broken away, intended to be used, for example, with the female dies of Figs. 10 and 12.

Fig. 14 is a fragmentary taken along the 1ine .-1414 of '.Fig.-13, looking in the direction of the arrows. f

Fig. 15 is. a central vertical section.(partially broken away) of the pie pan of Fig. 12 used as a female die with the male die of Fig. 13, asseming the upper end of shaft 26 (compare Figs. 1

bled to carry out the pie finishing operation. j

r Fig. 16 is a perspective view of another form of the ultimate product, a baked sector or triangular shaped pie.

Fig. 17 is a vertical section theare'of; 1 1

Fig. 18 is a plan view of a multiple-unit of said pies showing a modified form;

Fig. 19 is a plan view of still another form of 1 multiple-unit pie pan or female die.

V f Like reference characters designate corre- Fig. 20 is a vertical section of the plate of Fig. 19, in combination with the male die of Fig.21, taken along line 20.-'20 of Fig. 19, looking in the direction of the arrows]. a 1

.Fig. 21 is a planview of theworki'ng face of the upper male die of Fig.20, adapted to be used with the pie plates of Figs; 10, 12-or 19. I Fig. 22 isa vertical sectional view of the cutting and compressing mechanismof the die of Fig. 20, takenalong the line 2222 of Fig. 20, looking in" the direction of the arrows.

ing. 23 is a perspective 'view of one form of sanitary commercial packag wherein said pie may be distributed. j j

Fig. 24 is another View of thesaid package closed and ready for shipment.

spending parts throughout the several figures of the drawings.

. The mechanism consists essentially of a pie pan. sub-divided into a plurality of triangular or sector shaped receptacles, of the general type disclosed in Figs. 4, 10, 12 and 19, constituting a female die, and a complementary male die (Figs. 3, 13 or '21) adaptedto-co-operate with the female die in'the process of forming the pies (Figs. 8, 16and. 18). Referring to Figs. 2, 3, 4'ancl 5, the pie panor mold 50 is sub-divided into'a plurality of sector shaped recesses 29 arranged to define a regular (as disclosedecircular) figure. Each shallow recess 29 is sector shaped in plan, and is provided withl'side" or partition walls and a' back wall.

52 united at 51.. The vertical flanges 53 may be.

omitted. (see Figs. 12 and 19) but if used adja 'cent'vertic'al flanges 53 constitute a series of radially extending reinforcing ribs for the pan 50.

The1upper (ma1e) die '45 (Fig. 3) may consist of a series of sector shaped hollow blocks 48, hav

. ing their peripheral walls sharpened as by bevel ling at 46 to constitute, means for cutting 'or separating the upper and lower layers ofdough (30- 31, Fig. e; or 'zsev lpiflig; I17), suin the inner faces of the flanges 53 of plate 50, and meansforcompressing the flanges 2'7'28 (Fig. 9)o'r ''-'76 '(Fig'. 1710f the layers of dough to gether, tocrimp and securely unite them on the laterally projecting flanges 52 of plate 50. The

I blocks 48 may'beinternally hollowed out so'as not to compressor mar the heaped up crown portion73of the pie (Fig. 17) shown in dotted lines inFis 2 (se 0 f I The pie pan 50may; be supported in a holder 7 (Figs. 1 and 2),"in whichit maybep'lac'edin section of the same proper position to correctly register with the and 2). The'male die 45 may be secured to a foundation 3'7, by bolts 38, said foundation being in turnsecured toshaft 17, on which arm 19 may if. desired be rotatably mounted to revolve about the circumference of the male die. Bevelled gears 20 and 21, are used to rotate arm 19 carrying the cutters 1010, which are likewise rotatably mounted on the spindles 11-11, beingv rotated by the action of gear wheels 2323 intermeshing with the circular rack 22. If cutters 1010 are omitted, bevelled gears 26 and 21, rack 22 and arm 19 are omitted.

Referring now to the die press of Fig. 1, the

shaft 17 is mounted on extension bracket 18 of l framework 12. Any suitable source of power supply'such as electric motor 14, mounted above bracket 18, maybe used to drive bevelled gears 20--21 byway of the shaft 16, driven by gear wheel .15 which is in turn geared to motor 14. 1 The press is supported on a base 13, and is provided with a-table carried by a bracket through which shaft .26, slidably supporting the holder '7, is adapted to be raised and lowered under control of the chain 25, which passes over, suitable 1 pulleys and is actuated by foot operated lever 24. If cutters- 1016 are omitted motor 14, :gear wheel 15 and shaft 16 may be omitted also.

The plate 54 (Fig. 10) may be used instead of plate 50. This'plate may be quite shallow and has a plurality of sector shaped receptacles;

each receptacle having a flat bottom wall .60,

and bevelled partition walls 58 and end walls 57. A series of beads 55 disposed along the medial line or the horizontal flanges 99, which surroundthe top ofthe' various receptacles and serveto interconnect the side walls 58, meet and merge at the center as-at 59, and at their outer endsfbeads 55 merge with the encircling (Fig. 10). A suitable complementary male die may be used in conjunction with pie pan 54. The male die 66 (Fig. 13), will register with the female die 54, although other modified forms of the complementary male dies 66 and 45 could ',be utilized (see for example die 130 Fig. v21),

without departing from the spirit of this in -Vention.

68, and'll, ofmale die 66 (Figs. 13 and 15).

The peripheral edgeof plate 61 may be bevelled as at 64, to eliminate any sharp edge from the plate'wall.-- The compressing members of die 66 1 may T be serrated or scoredas at 72 (Figs? 13 bead 56, surrounding the peripheral flange 98 smooth, and constitute seats for the cutters 67,

and 14) to give a roughened crimpedappearance to the piecrust. Fig. 15, indicatesinsection the ultimate position of theflupper and lower layers of dough for containing the sweetmeat' after the pie has been molded and stamped and before the baking operation. It will be observed 7 that the flanges of the upper and lower layers of dough arecompressed and united in the chan,-

nel formed between the oppositely disposed flanges 62 and 69 of female die 61 and male-\- substantially as indicated in Fig. 16. Other forms of scoring patterns may be used ifpreferred or may be omitted as fashion and taste dictate in the particular locality served. a

In the embodiment shown in Figs. 13 and 15, the male die 66 and the pan or female die 61-, are arranged toso 'co-act as to constitute a closedmultiple-unit mold for molding the upper the upper layer of dough '73. after baking the trademark of the baker will be clearly delineated inthe crown of each sector all sharp corners from the pie plate (compare the and lowerlayers of doughand imparting to them their ultimate configuration. The sweetmeat is preferably heaped up in each sector shaped re-' ceptacle of pan 64 so. that as the upper and lower walls 70 and 96 of die iii-and pan 61 are brought into co -operative registry, the upper layer of dough '73 and the sweetmeat will be forced to assume the configuration of the wall '70 of die 66. Each sector shaped roof-like wall 70 of male die 66'may be provided with the trademark of'the baker as indicated by the arbi-. trary symbo1 'lf.,M. (70a) or the flower design (7012). The trademark may project from or be recessed in the wall, 70, dependent upon whether thetrademark is to be embossed or debossed in shaped pie as indicated at 78a r70b Fig. 15.;

The matrix (Figs. 6 and '7). is a ,die member having a series of projections equal 'in number, configuration and arrangement, to the num-' ber, configuration and arrangement of the plate 50, 54., 61 or as selected. The projections 40 are adapted to register within the receptacles of the selected form of plate, but are smaller than the receptacles by an amount equal to the ultimate thickness of a layer of dough, thereby acting. to gauge and standardize the thickness of the foundation layer 30 (Fig. 9) .or 74 (Fig; 17) of pie crust.

' Fig. 19 illustrates another form of pie plate 120;; having a plurality of receptacles each provided with a sector shaped bottom wall 1 3, radial side walls and a back Wall 127. Each bottom wall is perforatedias at 124.130 furnish air vents to permit the escape of the air 'fromthe sector shaped receptacles as the lower layer of dough" 138 (Fig. 22) is lined against the walls of the multiple-unit plateby the operationof the matrix of-Fig fi. The radial'fianges..l22 and the oil";

the intersection of the radialwalls 125 at 126 and the merger of said radial-walls 125 with the rear wall 127 are slightly rounded so as to eliminate receptacles of Fig. 19 with those of Figs. 10, and 12) As a resultof this arrang'ementthe tendency ofthe'dough to adhere in the sharpcorner s formed by the walls of the receptacles after the-pie is -baked is entirely eliminated, and' the bakedpi'e may be removed from the pie pan when the same is overturned, without damaging'the bottom crust 138 g; 22) of-thefpiefi I grne male di ts (Fig. 13) may be used'in conjunction with theplate "120 (Fig. 19) ifdesired, or-the maledie 130 (Fig. 21) may be used if preferred, dependent upon the wishes of the,

baker. If male'die 130. is used, it willbeobg served that the sweetmeat mayfbe heaped up as best indicated by the position of the upper lay er of dough 137. in Fig. 20, which figure is a vertical sectional view of-male die 130broughtfinto 1 co-operative registry'with plate 120." Themale die-130 consists essentially of a series of radially.

disposed-compressing members 132 joined together atthe center merging'at th'ejouter' extremities with the peripheral compressing member 131to define a regular figure conforming in size and shape tothe size and shape 'of the pie pan 120. It shouldbe understoodthat while for purposes of illustration the panlZQ as wellas the pans 50 (Fig.4), 54 (FigfiO), and 61 I (Fig. 12) ,aresho'wn incircular form with complementary inale dies of circular shape adapted to register therewith, the said plates-may be of any preferred shape or size so long as thesector shaped receptacles therein contained are sub stantially equal in area to the area of the conventional sector shapedindivi-dual pie portion, and the male die" will of course be modified in shape to conform to thedesired shape ofthe pie pan.

Thecompressing: members 1 32"(Fig."2l) are providedwith a seriesj of cutters I34Lmergingtogether'at 135. A' peripheralcutter 133 overlyingthe peripheral compressing member 131 and merging with the cutters 134 may likewise be provided, although this cutter may befomitted V if the bevelled cuttersflfl-j-lo-(Fig. 2) arejused, In eithercase as it is'not essential to usejboth types "of I means peripheral edge of the pieplatej In referring to Fig/22 it will be observed that the cutter 134 operates to sub-divide the upper and lower layers ofdough along the flange 122 of the pie plate L the stripsof dough overlying theflanges 12 1 and 122 of the plate,,while the cutters 133 and .134 trim the waste dough and sub-divide the'multiple unit pie 'alongthe medial; lines of the radial flanges 122,1;0 produce'a plurality "o'fsector shaped pieseach having the cubical: contents ofthe con ventional individual pieportion. and completely enclose'd'jwithin its own shelliof dough. That portion'of the dough of eachsector shaped pie which overliesthe flanges, is crirnped andse'curely unit-1 for trimming the waste dough surrounding the pressing members co-actto compressand crimp e to d fin s p iph al, marginal, sealed flange;

wherein thecomponent upper and lower layers of dough are" completely merged together and V Inf carrying-out the; process of makingindilose their separate identity.

vidual" sector shaped 5 die. stamped pies, a sheet of dough-30 (Fig. 9)- is firstplacedfso as tocompletel-y cover the plate (50, 54, 61 or 1120), and is evenly and uniformly 'lined against the'facexof" V the plateby inserting the' matrix iFig. 6) in the receptacles 'of-the plate, the dough 30 beagslightly stretched to conform to the configuration of the pie plate. The lower dotted line (Figs;

2and- 20) indicate the shape assumed by the.

lower layer of dough 30 (or .127) in each'of the receptacles of the'plate. After the. matrix (Fig; 6) has been employed the lining of dough not only completely and. snuglyllines the pie plate,

but extends over the peripheralwall of the plate to provide a trimming edge for removal by the cutter 47 (Fig. 3), 67 (Fig. 13), or 133 (Fig. 21), as the .case. may be, and/or cutters (Fig.2), as'hereinafterdescribed.. Each receptacle is now filled with. anypreferred sweetmeat l l (Fig. 9),.

or 77 (Fig. 17), and if desired different receptacles of the same multiple-unit pie may be filled with different sweetmeats dependent upon the needs of the particular restaurant orcustomer for which the pies are being-'made. The receptacles are either filled or heaped to overflowing with the sweetmeat, and the topsheet of dough "31 (Fig. 9) or 73. (Fig. 1'7) is then placed over the fruit syrup containedin the sweetmeat to more 13); or 133, 134 (Fig. 21) press the raw dough.

perfectly and securely merge and unit thev separate flanges 27 and 28 and 76) into a single crust. Up to this point the steps employed have conformed (except for the use of matrix 40 and the fruit syrup) substantially to those followed in making one large pie, and the time required to carry out this series of steps would not differ therefrom to any appreciable extent. It should be observed however, that the pie so formed is still merely one large pie having a plurality of separate cells filled with sweetmeat. It is therefore necessaryto finish off the complete'pie and to divide it into a plurality of individual pies each a unit by'and-initself, andto impart to each of said individual units, its ultimate appearance, size and shape, preparatory to baking the same. This brings us to the die stamping and waste trimming stage which can be better under-' stood by considering the apparatus of Figs. 1, 2 and/or 15.0r 20. a

, The operation is as followsF-A freshly made unbaked pie in its associated multiple unit pan or mold is placed in holder 7 so that the regise. tering means (for example arena 35) interlock. Foot operated lever 24 is depressed to cause the chain 25 to force plunger 26,.supporting holder '7, vertically upwards, whereby the pie iscompressed between the flanged Walls of the male and female dies, and the cutters 46 (Fig. 3) 6'7, 68, 71 (Fig.

against the seats defined by the flanges 52' (Fig. 4); 62 (Fig. 12); or '131, 132 (Fig.-21) as the case may be, to sever the upperand lower layers of dough vertically, thus separatingthe.rnultiple-v unit pie, into a plurality of individual pies e'qual in number to the number of spaced receptacles tion to the shearededges of the dough.

Compressing the flanges 27 28 (Fig. 9), or

'7576 (Fig. 17). between the circumferential eripheral) andpartitioning wallsof the male and The dough overlying the flanges scribed.

female dies, securely unites the flanges of dough along their .oppositely disposed contacting margins; The flangesjof dough are evenly and uniformly compressed over the entire width and length of the flanged walls of the pie plate and throughout the entire. periphery of each pie. Mechanically compressing the syrup moistened upper and lower layers of dough together in the operation'ofsub-dividing the large pie causes the upper and lower layers of dough to be uniformly united at 27-28 (Fig. 9), or 75-76 (Fig. 17) to form a much improved joint which will not separate or crack during or after baking, and the permanence of the joint so formed is a great advantage insmall pies of the type described which are apt to be frequently and roughly handled during distribution, so that any weakness in the .joint would result in the separation of the upper because these male dies are hollow or recessed,

hence only the peripheral flanges 2'7 and 28 (75 and '76) need be subjected to compression between the dies. When it is desired to mold'the crown of the pie, however, a male'die of the type shown in-Fig. 13 may be employed as previously de- When the foot operated lever 24 is released, the interchangeable pie plate containing the multime-unit pie is removed from holder '7, and the plate is inserted in the heated ovenand the pie is baked. One or more vents 79 (Fig.16) may be inserted in the crown 73 of the raw dough before baking is commenced. After being baked the individual pies may be removed from the pie pan by merely turning it upside down whenthe pies fallout by their own weight.

The individual pies 100 (Figs. 23 and 24).may now be insertedin suitable containers 101. Each container is provided with a window 102 of cellophane or the like. This window may be oblong or triangularto conform, to the shape of the pie contained in the bag. One end of the bag is closed as at 103, and after the pie is placed therein the open end is turned under (Fig. 24) and the corners bent as at 105. Staples may be inserted in the corners of the bag to keep it from coming open. The bag may if preferred be sector shaped to conform tothe shape of the pie. Other forms of sanitary envelopes or containers may be substi tuted if preferred. It will be observed that the pie as distributed'is independent of'any dish or pan: andv must therefore be strong enough to be self-supporting. The securely united flanges '75 and 76 (Fig. 17) materially strengthen the pie and tend to protect it from injury or damage.

In some cases the purchaser may prefer to have the piesv shipped in multiple units 80 (Fig. 18), in which event the pie may be die stamped as before, except that the operation of the cutters may be so regulated and adjusted, that the interconnecting web of dough 82 may beonly partially severed along the medial lines 81', so that the individual pies' 72, may be readily separated without injury to those remaining. Only a very thin'uncut film'of dough need be left; in order to accomplishthis result; a I

The multiple-unitpie 80 (Fig. 18) is shipped as a single unit and preferably withou't'the pie plate in which it was baked, but it may be dis tributed in the pie plate if local conditions make this method of distribution necessary. Local conditionswill depend. to a large" extent upon the customers wishes, but wherever possible the pie" will be removed from-the plate before shipment;

pie; may be placed upon the pie filled base pore tion and secured inplace by staples or the like;

' This upper member maybe providedwithone or more window-like elementsof cellophane throughwhich the pie crowns will be visibly displayed. i If the crown isbranded with" a trademark the appearance of the entire commercial package may be very attractive to the aesthetic taste. There is. a distinct advantage in makingthe piesina shallow. rather than a deep pie pan. When made in a deep pie pan the bottom and side walls otthe pie are in contact with the correreduced price (if the same are saleable at all) By reducing the percentageof piesurface contacting with the surface of the pan, the percentage risk of i adhesion iscorrespondingly reduced. But if {the panismadeshallciw thecubical contents of the pie portion would likewise be reduced unless oompensated for in some otherway. This is accom plished .byusirig. a shallow pan each of the re; 0.;

ceptacles whereof has a cubical content substan tially less than the cubical contents of the ultimate sector shaped individual pie, andheaping' thesweetm'eat'abovethe plane of the horizontally extending flanges 52, 99, 62, 122 (Figs.,4, -l0, l2' and 19 respectively).

The upper layer of dough 73' (Fig. 1'7) is placed over. the heaped up hills of sweetr'neat '77, so that the uncooked multiple-unit piepresents the appearance, of a plurality of convex sector shaped elements (compare Figs. 16, 17 l and 20). The multiple-unit pie, positioned in the pie plate 50, 54, 61 or 120, is nowbrought into registry (Fig. 2 or 20) with the male die, but

owing to the hollowed out configuration of the die (see 48 Figs. 2 and 3, also Fig. 21) the convex crown-like formation or" the upper layer of crustv is not disturbed. After the multiple-unit is baked. it can be more readily disassociated from" the I mold, without risl: of injury. A pie'pan having of the ultimate individual pie. portion (measured i 6'51 be observed that the plates of Figs. l0, l2 and receptacles approximately one half of the depth from foundation I l to crown 73 Fig. 17) gives good results. .Registry means other than ears 34 (F g. 4) and studs 35 Figs. 1 and 2 may be employed. It'will 19 are not provided with ears 34. When any one of these forms of plate is employed a plurality of lugs projecting inwardly from the inner wall of the holder 7 and adapted to engage in the inverted V shaped channels formed in the underside of each ofthe said plates may be used, or a plurality of intersecting inverted V shaped cross members may be secured to the iinner bottom of the holder 7 so as to register tivejt'o "the head of the die press (Figs. 1lfand 'of' the pie; separating said common sheets 'of v .125

within intersecting channels formed in the rmderside or the plate. j The air vents 124 {Fig.lil) will cause the 115 to be driven-out j of I the late at the time the lower ,la'y'eigof dough isflined againstthe bottom imperfections in the lower layerbfdough one to the existence or an bubblesfor airpocketsbe f tween'the plate and the lower layer of fdough are eliminated. n 5' v g It. should be understood that the plates shown in-Figs; '4 and .10 "are deeper than those shown'in Figs. 12' and 19, although any one of] the plates may be made, deep; or shallow as desired. o1": d'inarily if the pieis ,to.havefa flow. crown]a ideep plate will beiused, "while if the pie is to ave a h crown a shallow plate will be oved r r i It should also. be understood that the male dies 'Fi'gsrii, l3 and 211areinterchan'geable relae- 2)' and that'any once]? said. male dies can be r employed in. the machin -dasflfor; example by means ofan internally threadedflcollarjadapted for attachment to threaded shaft l7," 'fWhat is claimedisz v v j '1 1. The method of making individual sector shaped pies having' the cubical contentsof the. conventional sector shap edf pie portion whicli consistsfin placing'one 'largeicommon'sheet of doughfon a pie plate sub-divided byfmeansof a.

'serieaof partitioning walls and their interconfe necting' flanges into a pluralityo'f flange'topped receptacles each walled receptacle being sector shaped, in plan'but of less cubical contents than the cubical contents of a 'conventi'ona'lsector shaped indiv'idual pie portion, lining the dough," against the entirelsurface of saidplate',.filling the lined receptacles with 'sweetm'eat until thefsweet-j meat is heapedabove"the plane of'the tops of the partitioning walls, mcisten'ing the-dough everlying the flangeswith-iruit; syrup; placing one v large, conimon sheet of dough on top of the sweet' 1 meat filled receptacles: to completely coverfthe heaped up sweetmeat andthepieplate;1coni pressing and securelyflfunitiii'g said common sheets of dough horizontally alongthejinte'rcone necting flanges without compressingth crown dough without appreciable; wastage along the medial lines of the flanges interconnecting thef partition walls,removing thelwaste dough overlying the peripheral wall of the plate to form aplurality of individual sealed sector shaped pies,

' necting flanges into a pluralityof sector shaped" 'fiange topped receptacles; lining the dough uniformly against the entire surface of said plate, filling the lined receptacles .with sweetmeat, moistening the dough overlying the flanges with fruit syrup; placing one largecommon sheet of dough on. top of the sweetmeatfilled receptacles to completely cover the pie plate, compressing and securely uniting said common sheets of dough .451

horizontally along the interconnecting flanges, separating said common sheets of dough without appreciable wastage along the medial lines of the flanges interconnecting the partition Walls,

the platiby the h g-16 'In this wareral wall of the plate, and baking the pics on the plate.

shapedpies having the cubical contents of'the conventional sector shaped pie portion which consists in placing one large common sheet of dough in a pie plate sub-divided by means of a "series of partitioning walls and their-interconnectingflanges into a plurality of sector shaped flange topped receptacles, lining the dough uniformly against the entire surface of said plate, filling the lined receptacles with sweetmeat, moisteningthe doughoverlying the flanges with the fruit syrup of the sweetmeat, placing one large commonsheetiof dough on-top of thesweetmeat filled receptacles to completely cover the 'pie plate, compressing and securelyuniting said common sheets of dough horizontally along the interconnecting flanges, partially severingv said, common sheets of dough without appreciable, wastage along the medial lines of the flanges interconnecting the p'artition'walls, removing the.

waste dough overlying the peripheral wall of the'plate, baking the pie on; the plate,- and removing the baked pie from said plate as a unit prior to distribution. c

4'. In a pie finishing machine tion, a mold subdivided into a plurality of spaced f receptacles, each receptacle being sector shaped walls, and walls and flanges being'rounded', to

' define a cornerless mold forming one of a series of interchangeable pie plates, and means co-acting with said seat to' compress the dough overlying said seat in the operation of uniting 'the componentglayers thereof together and for trimming the waste dough. 5

"5, Ina piefinishin'g machine andin combination,'a mold subdivided into a plurality of spaced receptacles, each receptacle being sector shaped 3. The method of making individual sector and in combinain form, substantially equal in'a'r'ea to the conventional sector shaped individual pie portion, and having a vented bottom wall, side-walls constituting permanent partition walls between adjacent receptacles, and a back wall, flanges pro- ,jecting laterally outwards from, the partition and back walls, said flang'es merging together'to constitute a smooth continuous seat, all points of merger between adjacent side walls, side and back Walls, and walls and flanges being rounded, to define a cornerless mold forming one of a series of interchangeable pie plates, means for molding the crown of a pie formed'in said bottom mold, means'co-acting with said flanges to compress the pie dough overlying said flanges in the operation of uniting the component layers thereof together, and means for trimming the waste dough."

6. The, method of making individual sector shapedpies having the cubicalcontents of the conventional sector shaped pie portion which consists in placing one large commonbsheet of dough on a pie plate sub-divided by means of a series of partitioning walls and their intercon- .necting flanges into a plurality of flange topped receptacles each walled receptacle being sector shaped in plan but of substantially less cubicle contents than the cubicle contents of a conven-,

tional sectorshaped individual pie portion, lining the dough against the entire surface of said plate, filling the lined receptacle with sweetmeat until the sweetmeat is heaped above the plane of the tops of the partitioning walls, placing one large common sheet of dough on top of the sweetmeatv filled receptacle to completely cover the heaped up swcetmeat and the pie plate, compressing and securely uniting said common sheets of dough horizontally along the interconnecting flanges without compressing the crown of the pie, "separating said common sheets of dough without appreciable wastage along the medial lines'of the flanges interconnecting the partition walls,iremoving the waste dough overlying the peripheral wall of the plate to form a plurality of individual sealed sector shaped pies, and baking the pics on the plate. v I

THEODORE M. MEARS, 

